Ingredients
1 cup water
2 cups sugar
1 cup corn syrup , preferably light
2 cups raw peanuts
1/2 teaspoon salt
2 tablespoons butter, plus extra for pan and fingers
1 teaspoon baking soda
1/2 teaspoon vanilla (optional)
Directions
Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see the TIP below.
While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.
When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible–it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.
Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.
TIP: Bringing the brittle up to the proper temperature is critical for a successful peanut brittle. Using a candy thermometer is the best method to use to ensure you are cooking the brittle to the proper temperature. It is well worth purchasing a candy thermometer if you are going to be making candies that must reach a specific temperature.
If you don’t have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount – about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.